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Cooking
Steamed Czech Bread Dumplings (Houskový Knedlík)
· 4 servings
Combine the ingredients
Put the coarse flour in a large bowl, add the salt and dried yeast, and stir the dry ingredients together. Then pour in the lukewarm milk and crack in the egg. This saves time, as you can go straight on to kneading.
Knead the dough
Knead everything in the bowl thoroughly with a wooden spoon, or let a stand mixer with a dough hook do the work. Knead for about ten minutes, until the dough is smooth and glossy and pulls away from the sides of the bowl.
Work in the bread
Cut the day-old bread roll into small cubes, crust included. Add them to the finished dough and fold them in very gently, just until the pieces are evenly distributed.
First rise
Cover the bowl with a clean damp towel. Leave the dough to rise in a warm place for about one hour, until it has doubled in size. Keep an eye on it, as in a warm spot it may rise faster.
Shape the loaves
Turn the risen dough out onto a work surface and knead it lightly into a smooth ball. Divide it into two equal halves. Carefully roll each one into a neat log about six centimeters wide.
Second rise
Place the dumplings on a tray or baking sheet lightly greased with oil. Cover them again with a damp towel and let them rest for another 30 minutes or so to puff up before steaming.
Prepare the pot and steam
Pour two centimeters of water into a wide pot and set a classic steamer insert inside. Bring the water to a boil. You can line the steamer with a clean kitchen towel so the dough doesn't stick to it while cooking.
Steam the dumplings
Carefully place the loaves in the steamer with plenty of space between them, as they swell a lot during cooking. Cover with a lid and steam over strong steam for exactly 25 minutes. Check from time to time that the water hasn't boiled away.
Slice and serve
Carefully transfer the cooked dumplings to a cutting board. To slice them hot, use strong thread or a really sharp serrated knife so you don't damage their perfectly fluffy inner texture.